As we mentioned briefly in this month’s culinary history post, one of the biggest influences on Australian cuisine in the last century has been the large number of immigrants from Asia. This has lead to a blending of Chinese and Indian flavors with tropical and bush ingredients and traditional British dishes. Many of the dishes that are now considered “traditional” Aussie foods actually originate from this pairing. Just like in England, Indian curries have become so prevalent that many Australians consider it their “comfort food.”
Here in Atlanta, we’ve been having a freak cool spell brought on by all the rain: Instead of the usual 100-degree August days, we’ve had several in the high 60s and low 70s. When you add in the unseasonable wind, it truly does feel like fall. And what better way to celebrate fall than with the ultimate autumnal ingredient, pumpkin? Pumpkin curry soups are very common in Australia, and a quick search yields tons of recipes. Here’s the one I’ll be making this weekend, from Allrecipes Australia:
Pumpkin Curry Soup
Serves : 3
- 1 pumpkin, kabocha or butternut
- 1 onion
- 2 tablespoons melted butter
- 2 teaspoons curry powder
- 3 cups chicken stock
- 1/2 teaspoon cayenne pepper
Preparation:15min › Cook:45min › Ready in:1hour
- Preheat the oven to 180 degrees C.
- Cut the pumpkin in half lengthwise and scoop out the seeds. Peel and halve the onion.
- Mix the melted butter with the curry powder and brush over the cut sides of the pumpkin and onion. Place them cut-side down on a baking tray and bake until the pumpkin is soft, about 45 minutes.
- Puree the pumpkin and onion in a blender with the chicken stock. Reheat in the pan, adding more stock if you like it thinner. Test for salt, and add cayenne pepper to taste. Serve with a dollop of plain yoghurt.